Jump to content

Recipe From New Yorker


Recommended Posts

I guess we're mainstream now. This recipe is from the New Yorker.

http://www.newyorker.com/online/blogs/culture/2013/11/one-bunch-of-fresh-cannabis-leaves.html?utm_source=tny&utm_medium=email&utm_campaign=dailyemail&mbid=nl_Daily%20%2861%29

 

Underground Pop-Up Weed-Dinner Green Congee

 

1 pound net filet of Atlantic Monkfish

2 tablespoons of infused cannabis coconut butter

1 bunch basil

1 bunch epazote

1 bunch of fresh cannabis leaves

1 bunch of spinach

8 tablespoons of infused Cannabis oil

Salt, pepper to taste

3 cloves of fresh garlic

1 pound of ready-to-use cooked congee

2 tablespoons of butter

 

In a saucepan, blanch all leaves (epazote, basil, spinach, cannabis) for two minutes, then drain and cool. In a blender, add the blanched leaves, salt and pepper, garlic, 3 three tablespoons of water, and 8 tablespoon of oil, and blend until the mixture is a smooth consistency.

Warm up slowly the congee and stir frequently.

Cut the monkfish in four nice pieces, season with salt and pepper, and sauteé for 3 minutes on each side in a saucepan with the coconut butter. Mix the pesto into the congee and add the butter.

Spoon the cannabis congee into a shallow bowl and top with the sautéed monkfish; decorate with a fresh cannabis leaf.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...